WASHINGTON--(BUSINESS WIRE)--Award-winning Chef Malcolm Mitchell unveiled the “End of Spring” menu for Perch SW, a rooftop bar and restaurant that sits atop the Cambria Washington, D.C. Capitol Riverfront.
“I wanted to celebrate the closing days of Spring and the feelings of rebirth and reinvigoration that it brings,” Mitchell said. "Washington comes alive this time of year, bursting with vibrancy. There's no better way to celebrate this change in seasons than with a fresh menu enjoyed while overlooking our magnificent city."
Set against panoramic views of downtown Washington, D.C., Perch SW is located on the ninth floor of the Cambria Washington, D.C. Capitol Riverfront. Diners can take in the stunning landscape of our nation's capital as they sip a wide array of local craft beers and handcrafted specialty cocktails. With more than 3,600 square feet of seasonal rooftop space, the bar and restaurant provide ample indoor and outdoor seating to accommodate up to 300 people.
Guests may indulge in a variety of tapas-style dishes that are inspired by the change in seasons, including New Zealand lamb meatballs served with a curry coconut tomato sauce and crispy shallots, arugula grapefruit salad tossed in a light citrus sherry vinaigrette, grilled Caesar salad served with a house-made dressing, and grilled shrimp tacos paired with pickled radish, avocado, pico and cilantro crema. For the full menu, visit https://www.cambriadccapitolriverfront.com/dining.
With more than 25 years of culinary experience, Mitchell serves as corporate director of restaurants and bars for Donohoe Hospitality Services. The award-winning chef and author’s work has been showcased at the Food & Wine Classic Aspen, Food Network Wine & Food Miami and the Black Chef Series. Prior to joining Donohoe, he was executive chef/owner of The M Chef Group – New York. He has appeared on several national cooking shows, including, Food Network's "Beat Bobby Flay,” “NTDTV Celebrity Chef Chinese Competition” and most notably as a Season 8 “Next Food Network Star” semi-finalist. Mitchell also served as an adjunct professor for Prince Georges Community College. He received his Advanced Culinary Arts Degree from Stratford University.
